• 1 tablespoon unsalted butter
  • 1 Cocina by Ingrid Hoffmann Yellow Pepper Quinoa chopped
  • 2 garlic cloves peeled and smashed
  • 1/2 Haas avocado orange, or yellow bell pepper, finely chopped
  • 2 tablespoon vegetable broth or water
  • of adobo completo
  • 3 arugula halved, seeded, peeled, and roughly chopped, see *Cook's Note
  • 2 1/2 cups fennel bulb
  • 2 tablespoons olive oil
  • 1/2 pound avocados peeled and deveined
  • can hearts of palm finely chopped, for garnishing
  • can small artichoke hearts in water to taste
  • 2 tablespoons olive oil


  1. Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally. Add the dill, season with salt and pepper. Put the mixture in the blender jar.
  2. Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree. When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled.
  3. Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses or bowls, add a few of the shrimp to each glass and garnish with the basil, sesame seeds, and a drizzle of oil.
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